Plant Based Nacho Plate
Who doesn't love nachos! It's one of my favourite recipes. It's super simple to make a nacho recipe into a vegan recipe, and even a healthy vegan recipe.
The cheese sauce is made from cashews and get it's thick texture from tapioca flour, also known as tapioca starch. The "nachos" is thinly sliced potatoes for a healthier version. But feel free to use corn tortillas in this recipe. The beans have a little bit of a spice so the coconut yogurt fits so well into this recipe!
This recipe is a perfect sharing plate. Scroll down to try this yourself, you will not be disappointed!
Plant Based Nacho Plate, 2 servings
For the potatoes
400 g yellow potatoes
For the cheese sauce
1/4 cup cashew nuts
1/2 cup plant milk, unsweetened
2 tbsp nutritional yeast
1 1/2 tbsp tapioca flour
1 tsp lemon juice
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp turmeric, ground
For the beans
400 g crushed tomatoes
220 g black beans, drained
1 tbsp cumin, ground
1 tbsp chili powder
1/2 tsp sea salt
For the topping
1/2 red onion
1/2 cup fresh coriander
1/2 cup corn kernels
1/2 cup coconut yogurt
Preheat the oven to 200C/392F and boil the cashew nuts in water for 10 minutes
Wash and thinly slice the potatoes, put the slices on a baking sheet, bake for 15-20 minutes or until soft and brownish
Make the cheese sauce by combining all of these ingredients in a blender (or use a handmixer), and blend until smooth
Transfer the cheese sauce to a saucepan on medium heat
Whisk the cheese sauce frequently until it thickens, don’t let it thicken too much (it will continue to thicken after the heat, if it becomes too thick, whisk in some more plant milk), set aside
Don’t forget to check your potatoes!
Now make the beans by combining the bean ingredients, let it simmer for 5 minutes, set aside
When the potatoes and beans are done, it’s time to assemble!
Place a layer of potatoes on one or two plates, then add a layer of beans, then the onion, corn, coriander and lastly the cheese sauce and coconut yogurt!